FIELD: food industry.
SUBSTANCE: coffee product contains (i) a first portion containing green coffee beans in amount 1 to 90 wt % at gross mass of ground coffee and (ii) a second portion containing ground coffee, roasted coffee, and said first portion in amount 99 to 10 wt % at gross mass of ground coffee in the mass ratio (i) to (ii) within 30:70 to 50:50 in which the coffee product contains at least 4 g of chlorogenic acids in 100 g of the product.
EFFECT: invention allows preparing the product with the highest concentration of chlorogenic acids and improved organoleptic indices.
15 cl, 3 tbl, 3 ex
| Title | Year | Author | Number |
|---|---|---|---|
| COFFEE COMPOSITION AND METHOD | 2019 |
|
RU2802655C2 |
| COFFEE PRODUCT | 2006 |
|
RU2407353C2 |
| CONCENTRATED COFFEE COMPOSITION | 2011 |
|
RU2587626C2 |
| METHOD OF POWDERED COFFEE DRINK PRODUCTION | 2014 |
|
RU2709654C2 |
| ROASTED COFFEE BEANS | 2015 |
|
RU2721951C2 |
| COFFEE BEAN PARTICLES | 2017 |
|
RU2759606C2 |
| METHOD FOR MANUFACTURE OF AROMATIC FOOD PRODUCT OR BEVERAGE | 2013 |
|
RU2643842C2 |
| COFFEE AROMA-CONTAINING COMPONENT AND METHOD OF ITS PREPARATION | 2002 |
|
RU2326550C2 |
| LIQUID ESPRESSO CONCENTRATE | 2015 |
|
RU2731281C2 |
| METHOD FOR PRODUCING OF NATURAL GROUND COFFEE IN THE FORM OF AGGLOMERATES | 2006 |
|
RU2301532C1 |
